These muffins are packed with grated carrots, poppy seeds and clementine zest, glazed with a simple clementine syrup .
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200C, gas mark 6. Line a 12-hole muffin tin with cases. Stir together the flour, caster sugar, baking powder, poppy seeds and carrot in a large mixing bowl. In a separate bowl, whisk the milk, egg, vanilla, oil and 1/2 the clementine zest and juice. Stir the wet ingredients into the dry to make a batter.
Divide between the cases and bake for 12-15 minutes, until risen and golden. Transfer to a wire rack, then stir together the granulated sugar and remaining clementine zest and juice. Spoon over the top of the warm muffins.
Typical values per item when made using specific products in recipe
Energy | 116kJ/ 278kcals |
|---|---|
Fat | 8.3g |
Saturated Fat | 1.4g |
Carbohydrates | 46.1g |
Sugars | 27.2g |
Fibre | 1.1g |
Protein | 4.1g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
